The three entities are combining their knowledge and experience in bioengineering, otorhinolaryngology and oenology to create an artificial nose (coined, an e-nose), based on artificial intelligence (AI) that is able to classify different kinds of wine. The first stage of the project involves studying wines from the region of Jerez (Sherry) in order to detect the volatiles they emit
Commitment to research and scientific development are two characteristic features shared by UIC Barcelona, the Clarós Foundation and Celler de Can Roca. For this reason, the three entities launched their first initiative following the signing of a cooperation agreement in December 2020, with a view to applying artificial intelligence to the field of gastronomy by focusing specifically on the sense of smell.
The research team led by Roman Pérez, the project’s principal investigator and director of the Bioengineering Institute of Technology at UIC Barcelona, together with researchers Xavier Marimon and Alejandro Portela, will be tasked with overseeing the scientific and technological aspects of the project. Then, doctors Pedro Clarós and Andres Clarós will oversee the medical side of the project on behalf of the Clarós Foundation. The research team (Masía I+D) and a team of sommeliers from Celler de Can Roca will also be cooperating on this new line of research.
